Filled doughnuts

Filled doughnuts

Total: 2 hr 30 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 355 kcal
, Fat: 21 g
, Carbohydrate: 33 g
, Protein: 7 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

350 g white flour
½ tsp salt
4 tbsp sugar
¼ cube yeast (approx. 10 g), crumbled
60 g butter, soft
2 dl milk

Filling

150 g ricotta
3 tbsp sugar
100 g shelled ground almonds
1 organic lemon, use grated zest only
1 pinch cinnamon

To deep-fry

oil for deep-frying
4 tbsp sugar
1 tsp cinnamon
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How it's done

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Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milk, mix and knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

In a bowl, mix the ricotta with all the other ingredients up to and including the cinnamon, cover and chill.

To make the doughnuts

Halve the dough, roll out into two rectangles (each approx. 20 x 30 cm). Cut each rectangle into 6 squares. Place the filling in the centre of the squares, brush the edges with a little water. Fold the dough diagonally over the filling, press the edges down firmly with a fork.

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Lower the doughnuts into the oil in batches using a slotted spoon, deep-fry for approx. 3 mins. on each side. until golden. Remove and drain on paper towels. Mix the sugar and cinnamon in a dish, toss the hot doughnuts in the sugary mixture.

Good to know
Tip: Mix 1 tbsp of sultanas in with the filling.

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